Pumpkin Cinnamon Roll Focaccia
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This no-knead pumpkin cinnamon roll focaccia is made with a cup of canned pumpkin puree & a honey butter glaze on top keep it moist for days.
Equipment
Ingredients
Focaccia Dough
- 2¼ teaspoons active dry yeast (one packet)
- 2 Tablespoons brown sugar
- 1¼ cups warm water (between 105-115°F or 40-46°C)
- 1 cup canned pumpkin puree
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
- 4 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1½ teaspoons salt (use fine sea salt or table salt)
- 4 Tablespoons unsalted butter, melted (for greasing the baking dish)
Cinnamon Swirl
- 1 cup brown sugar
- 2 teaspoons cinnamon
Honey Cinnamon Glaze
- 2 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
Mix the Dough and Let it Rise
- In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
- Mix the olive oil and vanilla extract into the foamy yeast mixture.
- Add the flour, pumpkin pie spice, and salt and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, sticky dough.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 4: Repeat the process for four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.
Shape, Fill, and Proof the Dough
- In a small bowl, combine the 1 cup of brown sugar and 2 teaspoons of cinnamon. Set aside.
- Spread four tablespoons of melted butter on the bottom and up the sides of a 9x13 baking dish.
- Dump the dough from your mixing bowl onto the center of the baking dish and press it down into all the edges and corners.
- Sprinkle the cinnamon sugar evenly on the dough. Pick up one of the short edges and fold the dough in half. Then pick up the dough out of the baking dish, rotate it 90 degrees, and place it back down in the dish. Gently press it out again to all the edges.
- Cover the baking dish with plastic wrap and let it rise at room temperature for about 2 hours, or until the dough has really puffed up and jiggles when you shake the baking dish.
Bake then Drizzle with Glaze
- Preheat the oven to 450°F (230°C).
- Generously coat your fingers in olive oil (don't skip this, or else the dough will stick all over your fingers.) Use your fingers to press dimples into the dough, pressing all the way to the bottom of the baking dish.
- Drizzle two tablespoons of olive oil evenly over the dough.
- Bake for 18-22 minutes, or until the focaccia is puffed up and turns a deep golden color.
- While the focaccia bakes, prepare the glaze. In a bowl mix the melted butter and honey until it’s dissolved. Mix in the cinnamon and salt until it’s smooth. Stir in the powdered sugar until it’s really thick. Add two tablespoons of milk and mix until it’s creamy. If it’s still too thick to drizzle, stir in one teaspoon of milk at a time.
- Once the focaccia comes out of the oven, drizzle on the honey cinnamon glaze. Cool for a few minutes, then slice and serve.
Notes
- Pumpkin: Use canned pumpkin puree, since pumpkin pie filling will add a lot of extra sweetness, and freshly cooked pumpkin contains a lot more water.
- Pumpkin Pie Spice: You can swap in ground cinnamon in a pinch, but pumpkin spice is a blend of several spices that adds that quintessential cozy pumpkin flavor.
- Proofing: I do the final rise inside my turned-off oven with just the light on, for a warm, draft-free environment that’s exactly what the dough needs to get puffy and jiggly on top before baking it.
- Storing: Allow your glazed pumpkin focaccia to cool completely then store it in an airtight container at room temperature for a few days, or in the fridge for a couple more days.
Nutrition
Serving: 1 piece (of 16)Calories: 277kcalCarbohydrates: 52gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 12mgSodium: 263mgPotassium: 100mgFiber: 2gSugar: 26gVitamin A: 2520IUVitamin C: 1mgCalcium: 32mgIron: 2mg
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